Description
This Mexican Cornbread Casserole combines all the flavors of a classic Mexican dish with the comforting goodness of cornbread. It’s a hearty and satisfying meal that’s perfect for feeding a crowd or meal prep for the week.
Ingredients
Main Casserole:
- 3 cooked boneless skinless chicken breasts, diced
- 1 small red onion, diced
- 15 ounce canned black beans, drained
- 7 ounce canned fire roasted chiles (mild or hot)
- 2 cups corn kernels (use fire roasted if preferred)
- 14 ounces salsa
- 1 ounce packet of taco seasoning
- 2 cups shredded cheese, divided
Cornbread Topping:
- 15 ounce package cornbread mix
- Garnish: 6 scallions, thinly sliced, cilantro
Instructions
- Preheat oven: Preheat the oven to 375F.
- Layer ingredients: Spread out the chicken in a 9×13 casserole dish, top with red onions, black beans, chiles, corn, salsa, taco seasoning, and 1 cup of cheese. Mix well.
- Prepare cornbread: Prepare the cornbread mix according to package instructions, adding 1 cup of cheese to the batter. Spread the cornbread batter over the casserole.
- Bake: Bake for 45 minutes until the cornbread is golden and cooked through.
- Serve: Garnish with scallions and cilantro before serving hot.
Notes
- If preparing ahead, add cornbread batter just before baking. Bring to room temperature before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican/American
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 11g
- Sodium: 970mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0.003g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 34mg
